These string beans are smothered in a blended yellow pepper sauce that is absolutely irresistible. They’ ll enhance any fish, chicken, or meat dish with their vibrant color and crunch. This is so delicious, we even ate it cold.
String Beans with Yellow Pepper Pesto
- Cooking and Prep: 30 m
- Serves: 8
Prepare the Yellow Pepper Pesto
Wash, seed, and cut one and a half peppers into chunks. Heat two tablespoons olive oil in a large skillet over medium-high heat. Add chopped peppers; cook and stir until tender. Towards the end, add the garlic and sauté for one to two minutes.
Place almonds, lemon juice, salt, pepper, and remaining four tablespoons olive oil in the food processor with the blade attachment. Process until blended. Add sautéed peppers and process to blend. Taste and adjust seasoning if necessary.
Prepare the String Beans
Cut remaining one and a half peppers into thin strips. In a medium-sized pot, bring a small amount of water to a boil. Add string beans and pepper strips. Bring to a boil again. Cook for five minutes, or until crisp-tender. Drain well and return to pot.
Add blended yellow pepper mixture and toss to coat. Garnish with toasted sliced almonds or pecans if desired.
While there is a widespread minhag not to eat nuts on Rosh Hashanah, there are varying customs about which nuts are included. Follow your own custom.
You can sub an orange pepper for one of the yellow ones in the pesto for a deeper yellow hue.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger